Quince and apple sauce
- Published: 31 Jan 06
- Updated: 9 Oct 24
A lovely apple and quince sauce recipe to serve with roast pork.
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Serves 6 people
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Ready in 35 minutes
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Ingredients
- 500g quince
- 1 small Bramley apple
- 125g caster sugar
- Juice of 1 orange
- Juice of 1 small lemon
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Method
- Peel the quince and apple, cut into quarters, core and finely slice.
- Put the sugar and juices in a medium saucepan over a low heat. Stir to dissolve the sugar, increase the heat and bring to the boil. Add the fruit, cover with greaseproof paper or a lid and simmer for 15-20 minutes, or until very soft. Set aside to cool.
- Pour everything into a liquidiser and purée until smooth. If the purée seems a little thick, add a splash of water. Set aside in a pan, then re-heat gently when ready to serve.
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- Recipe from February 2006 Issue
Nutrition
Nutrition: per serving
- Calories
- 135kcals
- Fat
- trace fat (no saturated)
- Protein
- 10.2g
- Carbohydrates
- 35.7g (32.4g sugar)
- Salt
- trace salt
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